Spaghettini

Hey Marthas - It's been forever, I know. Here's a good one for either a main meal (I added grilled chicken, for Kev 'cuz he likes/needs protein in his meal) or a side dish (recently I used it for company and it was a great nontraditional side). I know it's more of a "spring" dish than a "fall" dish but since we enjoyed it - and it was easy - I thought I'd share it. Happy cooking!

Spaghettini with Lemon Zest and Chives

1 pound spaghettini or thin spaghetti
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1 cup ricotta salata cheese or Parmesan, coarsely grated
2 tablespoons fresh chives or scallion greens, thinly chopped
Salt and pepper

1. In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.

2. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.

3. Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.